Physicochemical and retrogradation properties of low‐fat muffins with inulin and hydroxypropyl methylcellulose as fat replacers

Abstract

Inulin and hydroxypropyl methylcellulose (HPMC) at 0.2 and 8% were evaluated as fat replacements in low-fat muffins. The viscosity of the muffin dough decreased from 903 cP in full-fat muffins (C1) to 377 cP in low-fat muffins (C2). The viscosity increased with 8% inulin (L2, 740 cP) or 0.2% HPMC (H1, 1332 cP). With increasing amounts of inulin, hardness decreased, whereas the opposite effect was found with HPMC. The hardness of L2 (8.66 N) and H1 (9.74 N) was not significantly different from C1 (8.25 N). Substitution with inulin or HPMC decreased the rate of retrogradation (n: 1.56–3.16) compared to C2 (3.22), except for 8% HPMC (5.28). In oiliness evaluated by the sensory panel, L2 (3.66) and H1 (3.62) had a better mouthfeel than C2 (2.82), which was next to C1 (5.13). Inulin and HPMC seemed to work as a fat replacers in low-fat muffins. However, different fat replacers need to be adjusted for the optimal amount. The addition of inulin at 8% or HPMC at 0.2% to low-fat muffins was found to produce acceptable qualities that were similar to those of full-fat muffins. Practical applications A muffin is a type of bread containing 50% fat to provide a smooth and soft texture. Two different carbohydrate-based fat replacements (inulin and HPMC) were evaluated in low-fat muffins. As the fat was reduced from 23% to 7%, the viscosity of the muffin batter decreased and the hardness of the muffin increased. Inulin or HPMC improved the viscosity of the batter and the hardness of the muffins as well as the sensory qualities. However, it is important to determine and use the optimal amount of different fat substitutes. Adding a large amount (8%) of inulin or a small amount (0.2%) of HPMC to low-fat muffin was found to be acceptable and can be widely applied.